Mascarpone Cheese
Italian classics are known for pastry chefs all over the world, especially for making classic tarts like tiramisu, as well as many sweet and salty recipes alike, they are juicy and creamy.
The mascarpone cheese was first introduced in the Lombardy region of Italy. It is made from cream made from fresh cow’s milk, lemon or tartareic acid. It is about twice as thick as plain plain cheese, creamy with a very fine texture with no lumps or granules, , A slightly sweet, milky white color and its aroma simply resembles the smell of milk and cream, often used instead of butter.
Method of preparation
Place the cream in a special container and heat it, then mix a small amount of Tartaric acid in water, then add the mixture to the hot cream then leave on fire for five minutes, and then transferred to a cloth to be filtered and left to cool between 8 to 12 hours , Thus obtaining mascarpone cheese, preferably transferred to a sealed plastic container, and can be stored in the refrigerator for about a week.
Nutritional value
- Two tablespoons of mascarpone cheese contains 127 calories. About 115 of them come from fat, 0.6 grams of carbohydrates and 2 grams of protein, which are free of dietary fiber.
- Two tablespoons of mascarpone cheese contain 40 milligrams of sodium, making it more than 13 percent of the daily ration we make.
- Two large tablespoons provide about 4% of our daily calcium needs, which helps to strengthen bones and prevent osteoporosis.
- Two large tablespoons provide about 10 milligrams of sodium.
- The mascarpone cheese contains vitamin A, which is responsible for the health of the eye, and protecting its lens from opacity.
Two-thirds of the fat in mascarpone cheese is saturated. It will help raise cholesterol in the blood, as it contains 28 milligrams of it. Cholesterol also raises the levels of low-density lipoproteins. This causes atherosclerosis and increases the risk of heart disease. Later.
There are similar types of mascarpone cheese in Australia known as Australian mascarpone cheese, ivory, usually made from cow’s milk with citric acid, vinegar, tartaric acid or lemon juice, and served with fresh fruit.
The latter type is Mascarpone Torta, a cheese made from cow’s milk with layers of pine and basil, soft-textured, creamy, creamy.
Mascarpone cheese for pregnant women
Some types of cheese can harm the fetus when consumed by pregnant women. The mascarpone cheese is one of many types of safe cheese for pregnant women. It is a pasteurized species. Pasteurization works to destroy bacteria and prevents the emergence of many foodborne diseases such as Listeria, They also make the taste and smell of cheese milder, it is also overheating while pasteurization will kill bacteria such as Salmonella and Escherichia coli.